Yes, here in Massachusetts there is definitely a difference between cider and apple juice. And I'm not sure if it should be considered cider if it's pasteurized. It's really hard to find it unpasteurized now. In Mass. (and I think in all the other New England states) it's only allowed to be sold directly from an orchard. Pasteurized cider will not ferment, and I think it needs to be just slightly fermented. Otherwise it's just too sweet.

The spices (especially cloves) will become stronger the longer you cook it up to a point. I prefer the taste the cider takes from boiling so I will let it boil for a bit, 15 min or so. Then turn it down and just let it simmer on the stove all day, makes a hearty drink and a wonderful smelling house.

no need to toast the spices, just gently warm them together in a pan (less than a simmer) for 1-2 hours. The scotch bonnet should be added in the last hour and will provide a beautiful floral aroma and gentle warmth but be very carful not to break the skin or the brew will take on an INTENSE heat.

FYI: In the UK the difference between cider scrumnpy is the apples used. scrumpy is made with eating apples and consequently has a very short shelf life (not brewed with beer yeast as someone suggested) where as cider brewed of cider apples which are unfit for eating or cooking due to a very high tanin content. these tanins preserve the brew for long periods